2 tbsp. butter
1 tbsp. brown sugar
2 tbsp. Golden Syrup
1/4 tsp. bicarbonate of soda
1 c. or more of mixed fruit (or dates & ginger)
1 egg, if desired
1 tbsp. powdered milk
2 c. self-rising flour (or plain flour with 2 1/2 tsp. baking powder)
1/2 to 3/4 c. water to make batter of cake consistency (fruit falls to bottom if too thin)

CUSTARD:

2 c. milk
1 1/2 tbsp. cornstarch
1 egg
1/4 c. (or a spoon) sugar
Vanilla & tiny pinch of salt

Cream first 3 ingredients and add remaining ingredients. Place in a greased bowl and cover with greased brown paper over top of bowl tied with string. Put bowl into a larger container of boiling water. Cover to steam and boil for 2 hours. More boiling water may have to be added. Serve with custard.

CUSTARD: Heat milk (do not boil). Combine cornstarch mixed to a paste with cold water. Beat egg with sugar and combine with vanilla and salt. Stir by a slow steady stream into the milk and stir constantly until thick (do not boil).